Cheri Kustner was the first student that I accepted for this year’s intake. I remember her coming to the school’s first open day, when the last group of students were still here and I knew from that moment that she was going to excel - her enthusiasm was tangible.
Read MoreYoung South Africans set to take over the world... we’re celebrating the young movers and shakers who are making waves in the entertainment, fashion and food industries. Introducing Chef Carla Schulz.
Read MoreWith honours all around, the first intake of students at Jackie Cameron School of Food & Wine are testament to the high standard demanded for this internationally-recognised, mentoring course that produces respected chefs - a cut above the rest.
Read MoreMy family and I have always been massive ‘foodies’. Food has just, for as long as I can remember, been a very big part of our lives. Eating, cooking, creating, sharing a story through a dish. I love every aspect of it and really so happy that I have found something that I am so deeply passionate about pursuing with all the love I have. I guess you could call it a healthy obsession really.
Read MoreIt was 16 years of hard work - and a dream accomplished - when the first intake of students at Jackie Cameron School of Food & Wine graduated with distinctions in all subjects. I now look forward to welcoming next year’s aspiring young chefs.
Read MoreSTUDENT MANAGER makes my life easy and adds to the professional edge of my course. Every institution should inquire as to how this programme can help and work for you.
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Bowing to public demand sees us adding a new dimension to Jackie Cameron School of Food & Wine that gives anyone with culinary interests the opportunity to be a part of a like-minded group.
Read MoreIt’s true what they say about small packages – they’re explosive. Renowned chef Jackie Cameron’s new School of Food and Wine in KZN has burst onto the scene with a bang, giving students fire in their bellies and expert training in the hospitality industry. - Taste Magazine
Read MoreHere are answers to questions put to first-year students Kate Cousins, Cara Conway and Carla Schulze which may help aspiring chefs decide whether - or not - they would fit into the culinary industry.
Read MoreWhen visiting The Hilton Arts Festival last year, I spotted a gap for fine-dining food and I knew Jackie Cameron School of Food & Wine had to participate in the 2015 event. I was overwhelmed with the encouragement we received from patrons of the festival and from other stand holders. Now that I have a better idea regarding requirements, I look forward to September 2016.
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